Coconut Curry Soup

This recipe came from melskitchencafe.com, and as usual, it was awesome. I don’t like curry, and even I gave this an 8. Love it. I indicate my changes below in bold.

Coconut Curry Soup

Yield: Serves 4-6

Note: the slight dash of cayenne pepper doesn’t make the soup spicy, instead, it just enhances the overall flavor. You can add more to taste, if you like things a bit spicier. Also, if you are worried about the fish sauce, don’t be! It is widely available in most grocery stores in the Asian foods section. It is relatively inexpensive and lasts a long time in the refrigerator. It adds an element of flavor you can’t get otherwise, but in a pinch, you could leave it out and sub in probably 1/2 teaspoon salt (more or less to taste). If you don’t know what you would use the rest of the fish sauce in, here are a few of my other favorite dishes that call for it: Shrimp Stir Fry with Coconut Curry Sauce, Chiang Mai Noodles, Red Coconut Curry Noodles, Vietnamese Spring Rolls, Authentic Egg Rolls.)

Ingredients

• 2 tablespoons olive oil I used half coconut oil, and would recommend this
• 1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces I only used 1 and it was plenty
• Salt and pepper for seasoning
• 1/2 cup chopped yellow onion (about 1/2 medium onion) I used more than this
• 1 red bell pepper, finely chopped I would use 2 of these
• 2 cups low-sodium chicken broth
• 1 can (14-ounces) unsweetened light coconut milk use a can, not the boxed kind, it tastes different
• 1 tablespoon fish sauce
• 1/8 teaspoon cayenne pepper or more to taste
• 1 tablespoon brown sugar I decreased this slightly
• ½ tablespoon curry powder
• 1 tablespoon fresh lime juice (about 1 medium lime)
• ¼ cup fresh cilantro
• 3-4 cups hot, cooked rice for serving

Directions

1. In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
2. Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
3. Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.

Notes

Make Ahead Instructions: Follow the recipe through the step through the first paragraph. Transfer the chicken/onions/peppers to a slow cooker. Add the remaining ingredients (except the lime juice, cilantro and rice). Cook on low for 6-8 hours. Stir in lime juice and cilantro. Serve over rice.

http://www.melskitchencafe.com/2011/01/coconut-curry-soup.html

recipe retrieved 2/13/14 from http://www.melskitchencafe.com/2011/01/coconut-curry-soup.html